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Spinach and Pea Risotto

A rich, creamy risotto loaded with spinach, peas and parmesan — comforting enough to convert even reluctant risotto eaters
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Prep Time:30 minutes
Cook Time:30 minutes
Course: Main Course
Cuisine: Italian
Keyword: cooking with kids, easy risotto, risotto recipe, spinach recipes, spinach risotto, veggie risotto
Servings: 4 people

Equipment

  • 1 food processor

Ingredients

  • 300 grams arborio rice
  • 300 grams fresh spinach washed and drained
  • 2 large shallots
  • 4 cloves garlic
  • 1/4 tsp lemon juice
  • 150 grams parmesan cheese grated
  • 1 tb butter
  • 2 tsp olive oil
  • 60 ml white wine
  • 750 ml chicken stock (warm)
  • 150 grams peas
  • 1 tb salted Butter
  • 2 tsp olive oil

Instructions

Spinach Puree

  1. Finely chop shallots and garlic and add to a saucepan with 1/2 olive oil and butter. Cook until starting to soften and season with salt and pepper.
  2. Add spinach and lemon juice, cook until spinach is wilted and fully cooked.
  3. Drain excess water from spinach and puree mixture in a food processor until smooth. Add 100 grams of the grated Parmesan and give a quick pulse to incorporate. Set mixture aside.

Risotto

  1. Heat remaining olive oil in pan and once hot, add risotto rice. Cook until rice is coated.
  2. Add wine and stir risotto until wine is fully evaporated and absorbed into the rice.
  3. Over a low simmering heat, add ladles of chicken stock one at a time stirring regularly as the rice absorbs the previous ladle full and ensuring rice does not stick to bottom of pan by regularly stirring. Cook until rice is tender and cooked through.
  4. Add spinach puree to risotto and stir through cooking until heated and fully incorporated.
  5. Taste test and add more salt/pepper as needed. Risotto is ready to serve, garnish wth remaining parmesan.